Black Bean Tacos

Time: 15 minutes Makes: 6 tacos

These Mexican inspired black bean tacos are crunchy, creamy and colourful. Plant based, ready in 15 minutes and so easy to make, they’re another great addition to your mid week meal rotation.

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 tomato, diced
• 1 handful of spinach, roughly chopped
• 1 tin black beans, drained and keep the liquid for cooking
• 6 taco shells
• 1 sachet taco seasoning (or fajita seasoning)
• 50g grated cheese (I used cheddar)
• 1 lime, sliced for serving

For the avocado sauce

• 1 avocado, sliced
• Small handful coriander
• 1 clove garlic, crushed
• 4 tablespoons plain Greek yoghurt
• Juice of 1 lime
• Salt and pepper to taste

Method

1. In a frying pan, heat the olive oil over a medium heat. Add the onion and pepper and cook for 5 minutes until softened.
2. Meanwhile, make the avocado sauce by adding all of the ingredients into a blender and mix well. Set aside for serving.
3. Add the tomatoes, spinach, black beans, the black bean liquid and taco seasoning into the frying pan. Use a wooden spoon or potato masher to partially break down half of the black beans. Mix well and simmer for 3 minutes until the mixture starts to thicken.
4. Heat the tacos as per instructions before assembling on a plate. Add a little cheese, bean mixture, another sprinkle of cheese, drizzle with the avocado sauce, a squeeze of lime juice and tuck in!

Top tips

The taco bean mixture and avocado sauce can be made ahead of time and keeps in the fridge for 3 days for any leftovers.

To make the tacos vegan, simply swap the cheese and yoghurt for plant based varieties.

If you’re not a fan of messy eating, you can assemble this into a taco bowl instead. Simply break up the tacos and add with the bean mixture, cheese and avocado sauce.